Description
Smoked chuck roast recipe with step-by-step instructions, pro tips, creative serving ideas, and full nutrition info. Learn how to make tender, flavorful smoked chuck roast at home.
Ingredients
Scale
- 3–4 lb chuck roast
- Kosher salt
- Black pepper
- Onion powder
- Garlic powder
- 1 cup apple juice (in spray bottle)
- 2 cups barbecue sauce (for serving)
Instructions
- Dry Brine (optional): Sprinkle kosher salt generously over the roast, wrap, and refrigerate 12–24 hours.
- Season: Pat dry after brining. Season liberally with salt, pepper, onion powder, and garlic powder.
- Prepare Smoker: Preheat smoker to 225°F. Place roast on grate, insert thermometer, and close the lid.
- Smoke: Spritz every 30–40 minutes with apple juice, until internal temperature reaches 170°F.
- Wrap: At 170°F, wrap tightly in pink butcher paper, return to smoker.
- Finish: Smoke to 195–200°F. Remove and let rest 1–2 hours before slicing or shredding.
Notes
- Optional: Dry brining enhances flavor and moisture but can be skipped if short on time.
- Use wood like hickory for strong smoke or apple/cherry for mild, sweet smoke.
- Always cook to internal temperature, not by time. Use a good meat thermometer.
- For smaller roasts (<3 lbs), cook time will be shorter; wrap earlier to avoid drying.
- Prep Time: 20 minutes
- Resting Time: 1–2 hours
- Cook Time: 8 hours
- Category: Dinner
- Cuisine: American BBQ
Nutrition
- Serving Size: per ½ lb serving
- Calories: 697 kcal
- Sugar: 10 g
- Sodium: 508 mg
- Fat: 42 g
- Saturated Fat: 17 g
- Trans Fat: 2 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 67 g
- Cholesterol: 226 mg